Xiaoxiao Li

发表

A Review of the Design and Architecture of Starch-Based Dietary Foods

Yu Wang, Yuxiang Bai, Xiaoxiao Li, 2020 .

Mutations in Amino Acid Residues of Limosilactobacillus reuteri 121 GtfB 4,6-α-Glucanotransferase that Affect Reaction and Product Specificity.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2022, Journal of agricultural and food chemistry.

Maltogenic α-amylase hydrolysis of wheat starch granules: mechanism and relation to starch retrogradation

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, Food Hydrocolloids.

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, Food Hydrocolloids.

Phenylalanine476 mutation of pullulanase from Bacillus subtilis str. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, International journal of biological macromolecules.

Protective Effects of Lactobacillus plantarum CCFM8246 against Copper Toxicity in Mice

G. Wang, Xiaoxiao Li, Wei Chen, 2015, PloS one.

Enzymatic synthesis, structure of isomalto/malto-polysaccharides from linear dextrins prepared by retrogradation.

Yuxiang Bai, Xiaoxiao Li, Yanli Wang, 2022, Carbohydrate polymers.

Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan.

Yuxiang Bai, Xiaoxiao Li, B. Svensson, 2022, Journal of agricultural and food chemistry.

Development of pullulanase mutants to enhance starch substrate utilization for efficient production of β-CD.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, International journal of biological macromolecules.

Preparation, characterization, and in vitro release of carboxymethyl starch/β-cyclodextrin microgel–ascorbic acid inclusion complexes

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2015 .

Increasing γ-CD conversion rates by improving thermostability of Bacillus sp. FJAT-44876 γ-CGTase

Yuxiang Bai, Xiaoxiao Li, Danni Zheng, 2022, Food Bioscience.

Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, International journal of biological macromolecules.

Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability

L. Dijkhuizen, Zhengyu Jin, Yuxiang Bai, 2022, Food Hydrocolloids.

Application of cyclodextrinase in non‐complexant production of γ‐cyclodextrin

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Biotechnology progress.

Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus.

Zhengyu Jin, Xueming Xu, Yuxiang Bai, 2019, Carbohydrate polymers.

Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme.

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2015, International journal of biological macromolecules.

Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition.

Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, 2022, Carbohydrate polymers.

A novel amylolytic enzyme from Palaeococcus ferrophilus with malto-oligosaccharide forming ability belonging to subfamily GH13_20

Zhengyu Jin, Long Chen, Yuxiang Bai, 2021, Food Bioscience.

The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study.

Zhengyu Jin, Xiaoxiao Li, Hangyan Ji, 2020, Food chemistry.

Characterizing a thermostable amylopullulanase from Caldisericum exile with wide pH adaptation and broad substrate specificity

Zhengyu Jin, Xiaoxiao Li, Hangyan Ji, 2021 .

Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Carbohydrate polymers.

Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2022, LWT.

Cost-effective and controllable synthesis of isomalto/malto-polysaccharides from β-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB.

Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, 2023, Carbohydrate Polymers.

Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2023, Critical reviews in food science and nutrition.

Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake

Yuxiang Bai, Xiaoxiao Li, Yanli Wang, 2023, Food Research International.

Regulation of multi-scale structures and retrogradation property of A- and B-type wheat starch granules with maltogenic α-amylase.

Yuxiang Bai, Xiaoxiao Li, Yitan Zhai, 2023, International Journal of Biological Macromolecules.

A Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Journal of agricultural and food chemistry.

Insights into the Structure-Function Relationship of GH70 GtfB α-Glucanotransferases from the Crystal Structure and Molecular Dynamic Simulation of a Newly Characterized Limosilactobacillus reuteri N1 GtfB Enzyme.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2024, Journal of agricultural and food chemistry.

Enhancing the anti-thixotropic properties of waxy maize starch modified by different α-amylases and its underlying molecular mechanism.

Yuxiang Bai, Xiaoxiao Li, Yanli Wang, 2024, International journal of biological macromolecules.